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Factores Antinutricionales Semilla de Sorgo
Factores Antinutricionales Semilla de Sorgo
203
9 1991 Kluwer Academic Publishers. Printed in the Netherlands.
Abstract. This study was designed to determine the effectof soaking, sprouting, fermentation
and cooking on nutrient composition and some antinutritional factors of sorghum seeds
(guineesia). Standard assay procedures were adopted to resolve both the nutrients and the
antinutritional factors content of the products. Combination of cooking and fermentation
improved the nutrient quality and drastically reduced the antinutritional factors to safe levels
much greater than any of the other processing methods tested.
Introduction
Brown sorghum seeds mostly used for various dishes in northern Nigeria
were purchased from local retailers. The seeds were cleaned and divided into
seven equal portions. One portion was whole, unsoaked and unsprouted.
This served as control. Six portions were soaked separately. Five out of the
six soaked seeds were sprouted for 24, 36, 48, 72 and 96 h. After sprouting
the control and the sprouted grains were dried to 96% dry matter and
hammer-milled separately into a fine powder. The flours were divided into
three parts. One part (raw) was mixed with cold water, in a 1:4 (W]V) and
allowed to ferment for 36h by the organisms in the paste. The second
portion was boiled for 30 min. in the same volume of water ratio as the first
to gelatinize. The gelatinized product was cooled in a basin of cold water to
prevent haze formation. It was fermented for 36 h. The third portion was set
aside to determine various nutrients and antinutritional factors. The first
one (raw) after fermentation was dried for 18 h in an air oven at 55 ~ to
96% dry matter; remilled into a fine flour, packed in polythene bags; and
kept until analysed.
Laboratory Analysis
The estimation of protein, ash, soluble sugar, starch, moisture and tannins
were according to the standard procedures of AOAC [7]. Lipid was deter-
mined by exhaustively extracting known weight with petroleum ether (BP
40-60 ~ using Tecator Soxtec apparatus according to the manufacturer's
instructions. Cyanide was determined by the method of Panasuik and Bills [6].
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values doubled at 36 and 96 h. The 48 and 72 h seeds had lower values that
were higher than those of the control and soaked seeds. The increases in
protein might be attributed to release of much greater free amino acids for
synthesis of protein for the embryo due to breakdown of tannin-protein
complexes [8, 16, 17, 15].
The % moisture was a function of treatment and protein. Soaking caused
increases but not as much as sprouting. The moisture content of the 24 and
72 h seeds were higher than for both the control and other treatments.
Different factors affect moisture of food products. Compositional diffrences
of nutrients are reported to be due in many instances to factors other than
differences in the moisture level. Moisture content depends on the types and
amount of proteins. The moisture values in this present study might have
been by the same factors. The changes in % moisture might be attributed to
treatments which caused changes in lipids and other nutrients.
Soaking and sprouting decreased ash levels differently. Soaking caused
30% and sprouting for 36 h 44% decrease.
Table 2 presents nutrient composition, tannin and cyanide of raw sorghum
seeds fermented for 36 h after germination. Both soaking and fermentation
decreased tannins. The decrease was much greater for fermented seeds than
for the control and soaked seeds. The lowest value for the 96 h seeds was
because of synergistic effect of sprouting and fermentation. These processes
produce enzymes that breakdown complexes to release free tannins. The free
tannins leached out.
Fermentation reduced cyanide in soaked seeds. It caused progressive
increases in sprouted seeds (16.0-78ppm) with a slight decrease at 96h.
Despite the decreases the value was much higher than the normal (29 ppm).
The lower values for fermented products as compared to sprouted (Table 1)
suggests that synergistic effect of sprouting and fermentation decreased the
activity of hydrolytic enzymes. The increases in cyanide in raw fermented
products demonstrate that the endogenous autolytic enzymes remained
active. The optimum activity was at 72h and lesser active beyond 72 h.
Panasuik and Bills [6] observed that the endogenous autolytic enzymes
responsible for hydrolysis of cyanogenic glycosides may remain partially
active even in the dry products. They could be fully activated on rehydration
as in fermentation.
Soaked seeds had slight decrease in starch. Sprouting for 36 and 96 h
caused the greatest decrease. The decreases might be due to (a) reduced
tannins by amylolytic enzymes and (b) microbial enzyme hydrolysis [18, 19].
Fermentation influenced the levels of reducing sugars in sprouted seeds.
The reverse was true for the soaked seeds. The levels doubled after 24 h and
peaked at 36 and 48 h. The increases were because of increased activity of
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211
Heerden and Glennie [22] had observed the same. They reported that the
adequacy of sorghum beer as a quick source of energy was due to high levels
of absorbable sugars.
Both cooking and fermentation lowered lipids except for the 96 h seeds.
The decreases were much higher for the soaked, 24 and 36 h products. The
decreases might be due to breakdown of lipids to fatty acids during fer-
mentation [23]. These free fatty acids served as sources of flavour of the
products.
The levels of protein for the sprouted products were higher than the
soaked product due to treatments. The greatest protein levels occurred at 36
and 96 h. This was because of low tannin levels caused by fermentation
proteolytic enzymes and protein denaturation due to cooking.
Cooking and fermentation had little effect on moisture of both treat-
ments. There were decreases in % moisture of the 36 and 72 h products. The
synergistic action of cooking and fermenttion increased ash values. The
increases might be attributed to loss of vegetative part of the seeds (hulls)
which led to reduced fibre and increased ash.
Soaking, sprouting, cooking and fermentation appeared to have beneficial
effect as methods of processing. Combinations of cooking and fermentation
improved the nutrient quality and reduced the antinutritional factors
inherent in sprouted cereal products to safe levels much greater than any of
the other processing methods tested.
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